Baingan/ Brinjal/ Eggplant/ Aubergine known to us as a vegetable.. is actually a fruit, native to India. Though not a very likable vegetable, it provides nutrients like Vitamins, minerals, antioxidants, dietary fibers, regulates blood sugar level and a wonderful immunity booster. The dish has originated in Punjab...one of my favourites since childhood.
Ingredients :
2 Brinjals (700 gms) roasted & mashed
4 medium onion (minced)
3 medium tomatoes (minced)
5 green chillies (minced)
1 inch ginger (minced)
2 tsp red chilli pd.
1 tsp coriander pd.
1/2 tsp turmeric pd.
1 tsp garam masala pd.
1 tblsp ghee
salt to taste
handfull of coriander leaves
Method :
1. Roast the brinjals over open flame or preheat oven until the skin scorches & starts peeling off.
2. When cool..peel & mash the brinjal pulp.
3. Heat ghee in a non-stick wok. Add in the minced onion, ginger, chillies and saute till light brown.
4. Now add in the minced tomatoes and cook till the tomato softens.
5. Next goes in salt & all the spices. Stir and cook on slow flame for 2-3 minutes.
6. In goes the mashed brinjal & mix well. continue frying till mixture turns brown & ghee separates.
7. Sprinkle coriander leaves.
8. Serve hot with paratha, roti or poori. Yummy, I tell you!
Ingredients :
2 Brinjals (700 gms) roasted & mashed
4 medium onion (minced)
3 medium tomatoes (minced)
5 green chillies (minced)
1 inch ginger (minced)
2 tsp red chilli pd.
1 tsp coriander pd.
1/2 tsp turmeric pd.
1 tsp garam masala pd.
1 tblsp ghee
salt to taste
handfull of coriander leaves
Method :
1. Roast the brinjals over open flame or preheat oven until the skin scorches & starts peeling off.
2. When cool..peel & mash the brinjal pulp.
3. Heat ghee in a non-stick wok. Add in the minced onion, ginger, chillies and saute till light brown.
4. Now add in the minced tomatoes and cook till the tomato softens.
5. Next goes in salt & all the spices. Stir and cook on slow flame for 2-3 minutes.
6. In goes the mashed brinjal & mix well. continue frying till mixture turns brown & ghee separates.
7. Sprinkle coriander leaves.
8. Serve hot with paratha, roti or poori. Yummy, I tell you!
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